This post is sponsored by Blue Diamond Almonds. As always all opinions are my own.
I’m back in the kitchen and it feels great! The past two months have been a little chaotic and I haven’t really been inspired or in a position to really work on any new recipes. Yesterday however I made it back into the kitchen and I brought Edith with me.
I really want Edith to love cooking as much as I do and I also think that having her in the kitchen and being apart of the process makes her more interested in food and healthy eating. As you can see she is also learning how to become a food blogger with her Cabbage Patch camera. I’m thinking I need to find one of my old point and shoot cameras or maybe an inexpensive kids digital camera for her so that she can take real pictures – any recommendations?
Anyways we headed to the kitchen to make a snack for the week. Now you might be thinking chocolate as a snack? YES! These bites are filled with yummy and healthy ingredients like oats and almonds and just a little chocolate to make them a treat as well as a tasty snack. I used Blue Diamond Honey Roasted Vanilla Almonds in this recipe because a. they are super tasty and b. I thought they would be amazing with chocolate. Check out the recipe below and then head to the kitchen right away and MAKE THESE they are seriously insane!
Nutty Honey Chocolate Bites
- 2 cups old fashioned oats
- ½ cup unsweetened shredded coconut
- 1-6oz container of Blue Diamond Honey Roasted Vanilla Almonds
- ½ cup creamy unsalted almond butter
- ½ cup honey
- ¼ cup coconut oil
- ¼ cup unsweetened cocoa powder
- ¼ cup dark chocolate chips
- ¼ tsp. Himalayan pink salt
- Place oats in the bowl a food processor fitted with the s-blade and process until it is small coarse pieces. Add the almonds and coconut and pulse 15-20 times until finely ground. Transfer to a large mixing bowl.
- Add the almond butter, honey, coconut oil, cocoa powder, and chocolate chips to a small sauce pan and heat over medium heat until the mixture is smooth and the chocolate chips are completely melted. Turn off the heat and stir in the salt. Pour the mixture into the bowl with the oat-almond mixture and stir together until everything is evenly mixed.
- Line a baking sheet with parchment paper and pour out the mixture. Top with another sheet of parchment and roll out into a square or circle that is 1/4-1/2 inch thick. Place in the freezer for 1-2 hours until set and then cut into squares. Store in an airtight container the fridge or freezer
Edith enjoyed helping me make these tasty treats but she is only two so she is easily distracted by other things like putting stuff on top of her baby brothers head. At least he didn’t seem to mind!